Urhobo Owo Soup is a highly regarded delicacy among the Urhobo people hailing from the Delta State of Nigeria.
It is a delectable dish that pairs perfectly with yellow garri, starch, boiled yam, semo or boiled plantains.
Regardless of your preferred accompaniment, Owo Soup is guaranteed to exceed your expectations and leave you satisfied.
COOKING INGREDIENTS
Assorted meat and fish (Beef, Cow Skin, ponmo, Cow tripe)
Snails
Shell fish
Dry fish
Stock fish
Palm oil or Banga oil
2 teaspoons powdered edible potash (akanwu, kaun, keun)
3 tablespoons ground crayfish
1 cup garri
Hot and spicy pepper (to taste)
2 stock cubes
COOKING INSTRUCTIONS
Soak the dry fish to soften.
Mix the potash with a little amount of water and set aside.
Clean, debone and separate the dry fish into medium pieces.
Pour the palm oil or Banga oil in a small container, gently decant the potash water into the palm oil while stirring at the same time till the palm oil turns yellow and becomes thick.
Cook the meats and stockfish with the seasoning cubes till soft.
Blend the garri with a dry mill then mix it with some meat and fish stock to get a soft dough.
Add the dry fish, crayfish and pepper to pot, cover and continue cooking.
After about 7 minutes, add the palm oil mix and scoop small lumps of the garri dough into the pot and continue cooking.
Do not cover it from the point onwards because it will boil over due to the edible potash in the palm oil.
It is done when the lumps of garri have disolved and the soup is no longer foaming.
If you get the consistency you like for your soups before the garri lumps completely dissolve, remove the excess lumps.
Stir very well and take it off the stove.
